Selfsufficientish.com

I think it will add a very nice flavour but an unpleasant grittiness to the bread - like using toasted polenta. I'm not keen on cornbread though so I might be biased.

We tried it last night. There would be no grittiness as it was ground to a fine powder like the wheat.
I can say that I couldn't taste any difference, but it did have a sweeter aftertaste, or I "think" it could have had a sweet aftertaste. I will have to have a slice of each to compare.
Either way it saved wasting a handful of sweetcorn seeds.

Weedo wrote: ↑Tue Oct 16, 2018 9:33 pm Popping corn is a whole different critter; being popped is its only reason for existence in the modern world.

I sort of knew that Weedo, but thought it was worth a try.
It DID pop like mad, but it was just the seed coating that was being popped off rather explosively.
That probably helped the flour grinding and prevented the grittiness that GA predicted.

Odsox wrote: ↑Wed Oct 17, 2018 8:10 am I will have to have a slice of each to compare.

Just tried that and I can confirm it was wishful thinking.
No difference in the 2 sets of loaves, but as I said, it saved wasting old seed.

I would have thought you'd at least get a nice toasted flavour. Well, as you said, nothing wasted and at least it didn't ruin your loaf.

And it was an interesting learning curve.

Flo wrote: ↑Wed Oct 17, 2018 2:15 pm And it was an interesting learning curve.

It was Flo, and now I know that I can do it again next year.
I have to save a whole cob, the biggest as well, just to provide me with 25 seedlings.
There's always going to be some left over.